Best Parker House Rolls

If you have a food scale, weight the flour for accuracy. In a large mixing bowl or in the bowl of an electric mixer such as Bosch or Kitchenaid, combine the flour, yeast, sugar, salt, dried potato flakes, 4 Tablespoons of butter, egg, and warmed milk. I suggest warming the milk for 25 seconds in the microwave

Knead for 10 minutes by hand or for 8 minutes if using a stand mixer

Place the dough into a lightly greased bowl. Cover and allow to rise for 90 minutes until it becomes puffy

Transfer the dough to a lightly greased work surface. Divide the dough in half. Working with one half at a time, roll the dough into a 8" x 12" rectangle

Brush the dough with a light coating of the melted butter. You will have leftovers to brush on top of the rolls after baking

Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You will have a rectangle that is about 2 1/4" x 12". Repeat with the other piece of dough

Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 folded rolls, each about 2 1/4" x 3". Flip the rolls over so the smooth side is facing up and place them in a greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. You will arrange 4 rows of 4 rolls in the pan. Gently flatten the rolls to cover the bottom of the pan

Cover the pan and let the rolls rise for about 1 hour until they are puffy. Towards the end of the rising time, preheat the oven to 350 degrees

Bake for 17-22 minutes until a light golden brown color. Remove from the oven and generously brush with melted butter. Pull them apart to serve